Korean Mushroom Pancake (Crispy Shiitake and King Oyster Jeon)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Beoseot-jeon is a Korean mushroom pancake made by slicing king oyster and shiitake mushrooms thin, coating them lightly in a batter of Korean pancake mix, egg, and water, then pan-frying until golden on both sides.
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King oyster mushrooms deliver a firm, chewy bite from their thick cross-sections, while the natural ridges in shiitake caps catch and hold batter, forming extra-crispy edges as they fry. The coating must be kept thin so the earthy mushroom flavors read clearly through the batter, and sliced mushrooms should be blotted dry before coating since excess surface moisture steams the underside and prevents crisping. Frying on medium-low heat without a lid allows even cooking through the mushroom's density while keeping the surface from steaming. Dipping in cho-ganjang -- soy sauce and vinegar -- brings out the mushrooms' natural umami against the crisp exterior. A small amount of salted fermented shrimp (saeujeot) folded into the batter seasons it thoroughly without needing extra salt.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 120 g king oyster mushrooms and 80 g shiitake mushrooms into 0.5 cm pieces, brushing away grit from the shiitake ridges.
Press both sides with paper towels so surface moisture does not soften the pancake.
- 2Season
In a bowl, combine 0.8 cup Korean pancake mix, 0.7 cup water, 1 egg, and 0.3 teaspoon salt.
Whisk only until the dry flour disappears, because overmixing can make the coating tough.
- 3Prep
Add the mushrooms to the batter and lift through them gently with chopsticks or tongs.
Aim for a thin coating that clings to the surface, keeping the mushroom aroma and chewy bite clear.
- 4Control
Heat a pan over medium-low heat, then spread 2 tablespoons cooking oil evenly across the surface.
Lay the battered mushrooms in one thin layer and lightly fill small gaps with leftover batter so the pancake holds together.
- 5Control
Fry uncovered for about 4 minutes, until the edges look dry and the underside turns golden, then flip.
Do not press hard with the spatula, since squeezing the mushrooms releases moisture into the crust.
- 6Finish
Cook the second side slowly for 4 to 5 minutes until the mushrooms are tender inside and the coating is crisp and brown.
Drain briefly and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shiitake and king oyster mushrooms provide a chewy contrast in this crispy Korean Mushroom Pancake.
- Finish cue
- Cook the second side slowly for 4 to 5 minutes until the mushrooms are tender inside and the coating is crisp and brown.
- Avoid this
- Too much moisture makes the pancake soggy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 7 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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